“Let’s go to the Ex”… and not ride the rides but enjoy the Food Truck Frenzy, Pavillion, Butter Sculptures, Farm and everything else but. For 3 years now I go and do everything except the rides. Now I’m not a big fan of rides so I’m more than happy to just wander around and check out the sand sculptures and the physics defying rock stacker. This year I did all that again and made a second trip back to see Nadia G. on the Food Network Sound Stage yesterday. I was so happy when I saw she was going to be there. Bitchin’ Kitchen is a combination of comedy and cooking show rolled up into one. I even own a few items from her online store. A cupcake pillow and a pizza pillow I gave to an Italian friend because she loves pizza that much. I have so much fun watching the show that I have to remember to take note of the recipes, as I am trying to learn something.

I came an hour early and I was glad I did. The seats filled up fast and by the time her demonstration started there was standing room only along the sides. Today Nadia was rocking a Mrs. Cleaver 50’s look: a striped baby blue and white button up dress with nude high heels. I was hoping to see some of those amazing killer heels and form fitting mini dresses she wears; but I have seen her dressed like this on occasion and with her tattoos and bling peaking through she made this and edgy molly housemaid look, and still very Nadia G. As she cooked she told anecdotes about a friend and how she has Foot and Mouth disease – meaning she always manages to put her foot in her mouth all the time. She made fun of a Canadian Rock Band that has been the butt of jokes many a time. The funniest quip was during the Q & A period, a student off to College asked what staples a student should have on hand. Nadia said pasta and beans like lentils, as they are cheap and last for a long time. She then said “Cooking is a life skill. It’s like wiping your butt. You have no excuse to say I don’t know how to do it.” The audience laughed and it is so true. No one says you need to be a gourmet chef.

For the demonstration Nadia prepared a Back of the Kitchen Penne, Balsamic Strawberries and a Grapefruit Mojito.

Back of the Kitchen Penne
The leftovers in your fridge made into a meal. Ingredients included: penne, olive oil, parsley, basil, cilantro, Genoa salami, red or white onion, garlic and tomatoes, (crushed by hand into a sauce with chunks).

Balsamic Strawberries
This is a simple and easy dessert which is one of her fav’s. She advised us to make sure we get good balsamic which will cost 10-15$ for a meager portion. If you are getting a lot for that price its garbage, and remember a little goes a long way. This recipe consisted of: strawberries, balsamic and maple syrup. It can be served with ice cream or on a puff pastry.

Grapefruit Mojito
4 main things go into Mojito’s – citrus, liquor, herbs & sugar. So why not mess around a little with those components. This is a mojito with a twist comprised of: grapefruit juice, cilanto, vodka, sugar and chili’s. You can rim the glass in chili’s if so desired.

There was a quick Q & A period and then to my surprise a meet & greet. I bolted to the line and wished I had brought my cookbook with me; however there was a photo, tee-shirts and both cookbooks on sale. I bought the first cookbook as I don’t own it and got it signed. I mentioned to her my favorite recipes and that her Meatloaf with Awesome Sauce has made Mr. C. a meatloaf lover, and that the Greek chicken salad sandwich is great for lunches. She said my name was very pretty as she signed the book and then we took a quick candid shot, I shook her hand and was on my way.

All in all a great day. I got to see one of my fav Canadian Chefs in person and I have a few more recipes to add to my repertoire, not to mention all the laughs I had. I left with a big smile on my face. Thanks Nadia.

Nadia filmed a new one-off series where she and the Bitchin’ Kitchen Crew travelled around the U.S. called “Bite Me”. For now it will be only air in the U.S., but hopefully we will be able to see it here in Canada in the future.